Lamb koftas are a Middle Eastern delicacy that can be enjoyed as a snack, appetiser, or a main course. These flavourful ‘meatballs’ are traditionally made with ground lamb, mixed with aromatic spices, and grilled to perfection.
When paired with a glass of red wine, such as the RW Beaukett, the bold flavours of the lamb koftas are perfectly balanced with the fruity notes of the wine.
Recipe courtesy of Robertson Winery.
Ingredients
- 500 gr lamb mince
- 2 tablespoon of thyme, chopped
- 1 tablespoon of mint, chopped
- Zest of one lemon
- 1 teaspoon of coriander
- 1/2 teaspoon of ground chilli flakes
- 1 tablespoon of cumin
- salt and pepper to season
Method
- Place wooden skewers in a tray of water to soak.
- Pre-Heat the oven to 180 degrees Celsius
- Place the lamb and spices into a big bowl, add in your fresh thyme leaves, mint leaves and the lemon zest.
- Mix well together
- Divide the mixture into 8 equal pieces, shape the meat around and along each skewer.
- Heat up your griddle pan.
- Grill the kofta’s on the griddle pan for 7 minutes, turning often, then transfer onto a baking tray.
- Place your kebabs in the oven for 10 minutes to cook through.
(This article was supplied by Get It Magazine)
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